Saucesugoor Gravy Etc Recipes

BEST EVER SAUSAGE GRAVY

Steps:

• In a large skillet, over medium high heat, cook the sausage, crumbling the meat as it browns. Sprinkle the flour over the sausage and stir to coat. Add the milk, salt, and pepper. Stir while bringing to a simmer and continue cooking for about 5 minutes while the gravy thickens.
• Add the rosemary. Stir and taste the gravy, adjust salt and pepper as desired. Remove from the heat and serve immediately over warm biscuits. Enjoy!

SAUCE,SUGO,OR GRAVY ETC.

Steps:

• put celerystalks ,onion,celery and carrot into a food processor and pretty much blend until it becomes paste like. Set aside.
• add extra virgin olive oil to a heavy bottom saucepan and put on medium heat.Once oil comes to temp.add your pork ,beef and sausage and brown meat until it becomes caramalized. Then add the veggies that you blended and cook for another 5 minutes stirring often not to burn the garlic it doesn't taste good and will ruin the flavor of your sauce.
• Add your tomatoes I squeeze mine by hand first, and the spices listed above or you can substitute what ever ones you prefer these work best in my opinion. But feel free to substitute what you like.
• Bring to a low boil and add raw meatballs to the tomatoes if desired.you can find my meatball recipe in my recipe box. Cook for 3 hrs or so. It is a little time consuming but so worth the end result.
• Top with grated parm . I buy a chunk and grate it myself.And a fresh basil leaf on top is always good for flavor and presentation.

3 INGREDIENT HOMEMADE SAUSAGE GRAVY

Steps:

• In a medium skillet, brown the sausage until cooked through. Mash into small pieces as you cook.
• Add flour into the meat and stir to mix. Cook for one minute.
• Slowly pour in milk, stir continuously until gravy thickens to your desired consistency. Season with pepper to taste if desired.

COUNTRY SAUSAGE GRAVY {FOR BISCUITS AND GRAVY}

Steps:

• Heat a large skillet on medium heat. Cook sausage until brown. Then transfer the cooked sausage and grease to a paper-towel-lined plate to drain off fat.
• Add butter to saucepan and melt over medium heat. Add flour, salt, pepper and sage and whisk for 1-2 minutes until starts to bubble and slightly brown. Slowly pour in milk and water and whisk until there are no lumps.
• Continue to heat, whisking often until white sauce begins to thicken. Add cinnamon and nutmeg. Return sausage to pan, stir and heat until warmed through. Serve with biscuits for biscuits and gravy. Also delicious served over mashed potatoes.

COUNTRY GRAVY LIKE NONE OTHER

Steps:

• Melt butter in a large pot over medium heat. Cook and stir onion in hot butter until softened, about 3 minutes. Crumble pork sausage and spicy pork sausage into onion; cook and stir until sausage is browned and cooked through and onions are tender, 7 to 10 minutes.
• Stir flour, salt, and black pepper into sausage mixture, adding additional butter if mixture is too dry, and cook until flour begins to brown, about 5 minutes.
• Pour milk into sausage mixture, increase heat to high, and bring to a boil, stirring constantly, adding more milk if mixture is too thick. Reduce heat to low, cover the pot with a lid, and simmer, stirring occasionally, until flavors blend, about 20 minutes.